5698k

It's always good to have a safe place to speak your mind!!🙈🙉🙊 Sent from my iPad using Tapatalk

This is great!! I'm so glad you're joining the kk family!! Sent from my iPad using Tapatalk

R2D2, and R2D3. Sent from my iPad using Tapatalk

Frogs, I notice your probes aren't run through the probe hole on the side of the grill, or has this been discussed already? Sent from my iPad using Tapatalk

I can't speak highly enough about the charcoal, and this is a great opportunity to get some at the lowest cost possible. Give it some thought, I can't recommend it enough. Sent from my iPad using Tapatalk

Congratulations! I know you'll be very happy with your purchase. The end of May? It must be coming from Indonesia. The waiting is brutal, but you'll enjoy the delivery even that much more. I hope you got some charcoal!! Keep us updated, and any pics are welcome. Sent from my iPad using Tapatalk

That coffee cardamom brisket you just posted is hard to beat! Sent from my iPad using Tapatalk

I've done this. The first time was a family event, I cooked a 17lb brisket. People were eating, but not really saying anything. When I went to fix my plate, the brisket was GONE! 'Nuff said! Sent from my iPad using Tapatalk

You're gonna love your grill. Pics please! Sent from my iPad using Tapatalk

Exactly. I took a class from Johnny Trigg, and his championship ribs were one of the things we prepared. Over the top sweet, and too chewey for my taste! Robert

I've had competition ribs, you don't want to win a competition. Sent from my iPad using Tapatalk

My general formula is 275° for four hrs, indirect. I adjust for how meaty the ribs are, but that's about it. This gives not quite fall off the bone, but you better be careful pulling from the rack if you use it. Those look beautiful by the way. Sent from my iPad using Tapatalk

Ok, now you're getting fancy! Sent from my iPad using Tapatalk

I don't use a chimney at all. If you're doing a lo/slo, that's too much lit coal to start. If you're going hi heat, I just allow a bit more time to come to temp. I use a mapp torch for lighting. Sent from my iPad using Tapatalk

😂😂😂 Robert

Well, naturally, I think bronze is best, but also, you won't have to wait nearly as long!! Sent from my iPad using Tapatalk

Well, as somebody said, ask your kids, they'll be cooking on it eventually! Sent from my iPad using Tapatalk

I regularly have moisture dripping from the lower draft door, if that's not moisture, I don't know what is. Sent from my iPad using Tapatalk

Hector, the smoke ring is a chemical reaction, it really doesn't have much to do with smoke. I suggest you take your cook from the fridge to the grill, spritzing occasionally if a pink ring is your goal. To me, if they taste good, it's a success. Tony, typically, I'm not a foiler, but if the slab is decidedly different from one end to the other, foiling may be the answer. 6 1/2 hrs at 250° seems a bit long, but you're the one doing it, so use your instincts, and let us know your results! Fyi, beef ribs are an Achilles heel of mine. Sent from my iPad using Tapatalk

Yes I still use the stone, but any deflection will work. You do need some type of deflector for lo/slo's. Sent from my iPad using Tapatalk

For instance, you're doing ribs, which take max 5 hrs. The kk is so efficient, a half basket is more than enough, now you haven't exposed half the charcoal to fire. There are many ways the splitter can be useful. Sent from my iPad using Tapatalk

Another thought, if Dennis believed a water pan would help, he'd design one for kks!! Sent from my iPad using Tapatalk

I think the variable is customs, which seems logical. Is yours on the way, or sitting in Indonesia? Sent from my iPad using Tapatalk

Well.... Sent from my iPad using Tapatalk

You're lookin roughly 6 weeks I'm afraid. Sent from my iPad using Tapatalk